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Add a photoServings: 4
Ingredients
- 2 ounce Dry Chinese mushrooms
- 10 ounce Can winter bamboo shoots
- 3 Tbsp. Vegetable oil
- 1 x Spring onion, cut into short sections
- 2 Tbsp. Light soy sauce
- 1 Tbsp. Dry sherry
- 1/2 tsp Light brown sugar
- 2 tsp Cornflour paste Few drops sesame oil
Directions
- Soak the mushrooms in cool water for at least 3 hrs. Squeeze dry and throw away any hard stalks, reserving the water. Cut the mushrooms in half or possibly in quarters if they are large - keep them whole if they are small. Rinse and drain the bamboo shoots, then cut them into small wedge-shaped pcs. Heat the oil in a preheated wok and stir-fry the mushrooms and bamboo shoots for about 1 minute. Add in the spring onions, soy sauce, sherry and the sugar, with about 2-3 Tbsp. of the reserved mushroom soaking liquid. Bring to a boil and braise for a further 1-2 min.
- Stir in the cornflour paste to thicken, sprinkle with the sesame oil and serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 39g | |
| Recipe makes 4 servings | |
| Calories 106 | |
| Calories from Fat 91 | 86% |
| Total Fat 10.26g | 13% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.26g | |
| Cholesterol 0mg | 0% |
| Sodium 453mg | 19% |
| Potassium 75mg | 2% |
| Total Carbs 2.22g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.12g | 1% |
| Protein 1.0g | 2% |
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